1 whole New York strip loin (shell)
Coarse salt and freshly ground pepper
1 pound unsalted butter
2 cups beef broth
¼ cup Worchester sauce
1 bunch fresh thyme, for roast and garnish
Preheat the oven to 400 degrees F.
Season the roast heavily with salt and pepper. Put the roast fat side up in a roasting pan and roast 1 ½ hours.
Skim off half the fat in the roasting pan, and turn the oven down to 300 degrees F. and cook another 30 minutes. Leave the roast in the oven for another hour. The roast should be medium rare.
Remove the roast from the pan to a carving board, trim a little fat and meat, and save for the gravy. Tent with aluminum and keep warm. Strain the liquid from the roasting pan into a saucepan. Skim off the fat. Add the beef trimmings, broth and butter and reduce the liquid by a quarter, skimming frequently, Add the Worchester sauce and season with salt and pepper and adjust the flavor and consistency. Strain the sauce.
Carve slices the thickness you prefer and put them on a platter. Garnish with sprigs of fresh thyme.